1/2 grass fed  lb flank or skirt steak

1fresh mango

1 fresh avocado

1 small red onion

1 bunch cilantro

1 lime  

salt and pepper

Preparation

Cut avocado and mango into small cubes

Finely dice onion

Chop 1 tablespoon fresh cilantro

Combine ingredients in mixing bowl

Squeeze 1/2 lime into salsa

Add salt and pepper to taste

Lightly toss, cover and refrigerate while cooking steak

Steak:

Salt and pepper to taste (note flank steak is also great for marinating and if you do carne asade or a tropical marniade that will work well)

Preheat grill (or grill pan)

I used a grill pan and finished cooking in the oven. If you do this, preheat oven to 425F degrees.

Grill steak 4 minutes per side

Finish in the oven until desired doneness, a meat thermometer is perfect for this. I like medium-rare for this dish.

Allow to rest 5 minutes before cutting. This is important so the juices don’t run out.

To Serve:

With a ring mold (or cut the top off a plastic cup) spoon salsa mixture onto plate

Cut meat against the grain into thin slices

Layer meat on top of salsa

Garnish with lime wedge and springs of cilantro